Oma’S Creamy Potato Salad

• 2 pounds Red Or Yukon Gold Potatoes, Peeled And Cut Into 1/2-inch Pieces
• 4 Hard Boiled Eggs
• 1/2 Sweet Onion, Peeled And Finely Chopped
• 1/2 cups Mayonnaise
• 1/2 cups Light Sour Cream
• 1 Tablespoon White Vinegar (up To Double This, If Desired)
• 1/2 teaspoons Granulated Sugar
• Salt To Taste

1. Bring a large pot of water to a boil. Add cut potatoes and boil 5 to 10 minutes until just barely fork-tender. Drain and cool to room temperature.
2. Meanwhile, peel hard-boiled eggs and use a very sharp knife to slice eggs. Reserve slices with yolks in the center; chop remaining egg whites.
3. In a large bowl, combine potatoes, chopped egg whites, chopped onion, mayonnaise, sour cream, vinegar, sugar and salt to taste. Transfer to a serving bowl and garnish top with sliced eggs. Serve immediately, or chill at least 2 hours before serving.

red, eggs, sweet onion, mayonnaise, sour cream, white vinegar, sugar, salt

Taken from tastykitchen.com/recipes/salads/omae28099s-creamy-potato-salad/ (may not work)